These are good enough to satisfy any chocolate craving. There’s dark and then there’s white. Double the goodness double the richness. The mint in the white chocolate frosting cuts through the sweetness and adds that extra element of freshness and surprise. This was actually made at the spur of the moment, from leftovers actually. I had some extra molten chocolate cake mix lying in the fridge (had made molten cakes on Tuesday while entertaining some friends), and ½ a bar of white chocolate and the only fruit lying in the fridge. I was quite surprised how well the mint works in the white chocolate, and most of all how well the cream holds its shape with the white chocolate in it. It’s so hot around here in Ghana that I can never work with cream and meringues as they just don’t whip up to full consistency. Chocolate too, actually, it just melts off at room temperature. So I love the way this worked out. This recipe makes 3 mini cakes, and I ate them all … all by myself!!! I liked them so much I didn’t have the heart to share them. Now you can imagine how I must’ve been as a kid :p
For the Chocolate cake
- 25gms soft unsalted butter, plus more for greasing
- 175gms best dark chocolate – melted
- 75g caster sugar
- 2 large eggs, beaten with a pinch of salt
- ½ teaspoon vanilla extract
- 25gms plain flour
For the Frosting
- 50gms best white chocolate – melted
- 50 ml cream
- Couple of leaves of fresh mint – chopped up.
- Fresh Blueberries
- Fresh Strawberries
Preheat the oven to 200°C
Melt the chocolate and let it cool slightly. Cream together the butter and sugar, and gradually beat in the eggs and salt, then the vanilla. Now add the flour, and when all is smoothly combined scrape in the cooled chocolate, blending it to a smooth batter.Pour into the desired cupcake cases and bake for about 15 mins or till just about set. Don’t want to over bake them. Remove from oven and cool completely.
For the frosting lightly whip up the cream and pour in the melted white chocolate. Whip together, till think and fold in the mint leaves. Return o fridge for 10 mins till nice and firm. Now put it in a piping bag and decorate the cakes with it. Garnish with berries.